This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process.

Ingredients

4 serv.

Cheese Filling
ricotta cheese2 lb
you may use cottage cheese, same amount
mozzarella cheese, grated↗1⁄2 lb
eggs↗2
parmesan cheese, grated↗1⁄2 cup
dried Italian spices↗1 -2 tablespoon
to taste
garlic salt1 teaspoon
pepper↗1⁄4 teaspoon
fresh parsley, finely chopped, extra for garnish, if desired↗1 tablespoon
fresh basil, torn into small pieces, if desired↗
jumbo pasta shells↗16 ounces

Step-by-step instructions

1
Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
2
Preheat oven to 350°F.
3
Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
4
Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
5
Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.

Source: food.com

Original recipe ↗

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